← Nouns Cooking · Soup Pot

Ingredients

• 500 g green split peas, rinsed
• 2 l Water
• 600 g smoked ham hock or smoked pork rib
• 125 g streaky bacon, chopped
• 1 Bay leaves
• 1 Onion, chopped
• 1 Carrot, diced
• 1 Leek, sliced
• 200 g Celeriac (celery root), diced
• 2 celery sticks, leaves kept, sliced
• 2 floury potatoes, peeled and diced
• 1 pinch ground cloves
• 300 g rookworst (Dutch smoked sausage), sliced
• Salt
• Black pepper
• 6 slices rye bread, to serve (optional)

Method

1. Put the split peas, ham hock, bacon and bay leaf in a large heavy pot with the water. Bring to a boil, skim off the foam, then simmer gently for 40 min, stirring now and then so the peas do not stick.
2. Add the onion, carrot, leek, celeriac, celery, potatoes and cloves. Simmer for 1 hour more, stirring often, until the peas have collapsed and the soup is very thick.
3. Lift out the ham hock, pull the meat off the bone in small pieces and return it to the pot. Throw away the bone, skin and bay leaf.
4. Blend about half the soup with a stick blender, leaving plenty of texture. Add a splash of water if it is too stiff to stir.
5. Add the sliced rookworst and heat gently for 15 min, until the sausage is hot through. Season with pepper and salt only if needed, as the pork is salty.
6. Serve in deep bowls scattered with chopped celery leaves, with rye bread on the side.

Tips

• Like most pea soups it is even better the next day; it thickens a lot as it cools, so loosen it with water when reheating.
• Check the sausage label if you need it gluten-free; plain smoked sausage or kielbasa works instead of rookworst. Cool leftovers quickly, refrigerate within 2 hours and reheat until piping hot.

Sources

Written in our own words after cross-checking these recipes:

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